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    You are in: Home / Baking / pumpkin praline cheesecake Recipe
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    pumpkin praline cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    - Momma Loon's Note:

    To make a good pumpkin cheesecake, you could simply add some canned pumpkin and pumpkin pie spices to your regular cheesecake recipe and leave it at that. But my version makes a good thing even better

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300 degrees.
    2. 2
      Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
    3. 3
      In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
    4. 4
      Add pecans and butter to food processor.
    5. 5
      Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
    6. 6
      Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
    7. 7
      Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth.
    8. 8
      Add pumpkin, spices and vanilla to bowl and mix to combine.
    9. 9
      Add eggs, one at a time, beating after each addition until incorporated.
    10. 10
      Pour into prepared crust and bake 1 hour and 30 minutes.
    11. 11
      Remove from oven and let cool at room temperature.
    12. 12
      Praline Pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves Melt butter in a medium-sized skillet over medium heat.
    13. 13
      Add brown sugar and cream and bring to a boil.
    14. 14
      Add pecans, stirring well until well coated in butter mixture.
    15. 15
      Spread on a baking sheet lined with parchment paper to cool.
    16. 16
      Use to garnish Praline Pumpkin Cheesecake.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on October 17, 2009

      55

      FABULOUS!!!! I made this for a church function and everyone raved about it. I followed the instrucions almost to the letter. I don't have a food processer so I used a freezer bag and crushed the gingersnaps and mixed the other ingredients in it. Also I cheated by buying a can of praline pecans; I coursely crushed them and added them to the top before baking. I might try using the praline pecans in the crust next time. I used some pumpkin pie spice, allspice, but forgot the ginger. You can't go wrong with this recipe! Thanks for the autumn treat.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2005

      55

      I used this recipe for "Gourmet Dinner Night" at the bakery that I work at, and the results were wonderful... No cracking of the cheesecake at all. The only thing that I change was that I omitted cloves and only because I don't care for cloves. The cheesecake was loved so much that I have received 25 orders (and counting) for this cheesecake for the Thanksgiving Holiday.. Thanks for a great recipe!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for pumpkin praline cheesecake

    Serving Size: 1 (196 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 558.5
     
    Calories from Fat 332
    59%
    Total Fat 36.9 g
    56%
    Saturated Fat 19.5 g
    97%
    Cholesterol 192.8 mg
    64%
    Sodium 519.4 mg
    21%
    Total Carbohydrate 48.8 g
    16%
    Dietary Fiber 2.4 g
    9%
    Sugars 32.1 g
    128%
    Protein 10.5 g
    21%

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